Oct
11,
2021
Oct 11, 2021
Over the years bakeries have been compensating lower wheat flour protein content by adding gluten to formulations. Now with gluten availability and…
Jul
6,
2021
Jul 6, 2021
July 2, 2021 – As we are all aware 2021 has presented tremendous supply chain disruptions and other global issues, that we…
Jun
22,
2021
Jun 22, 2021
Lallemand contributes to the unprecedented global COVID-19 vaccination campaign via the COVAX Facility with a $US 100,000 donation to UNICEF Canada. With…
Jun
7,
2021
Jun 7, 2021
June 7, 2021 – In recognition of World Food Safety Day today, Lallemand Baking affirms our commitment to the production of safe,…
May
7,
2021
May 7, 2021
We are part of the future of food with probiotics, continuously researching their potential benefits in their connectivity to health. With over…
Mar
3,
2021
Mar 3, 2021
Our Hattiesburg plant successfully completed the scope expansion audit to FSSC 22000 version 5.0 earlier this year. This great achievement is the…
Dec
2,
2020
Dec 2, 2020
Despite their everyday production constraints, bakeries have to strive to provide consumers with ever fresh, flavorful bread made with clean label ingredients,…
Nov
10,
2020
Nov 10, 2020
AGF (Arbeitsgemeinschaft Getreideforschung) Online Seminar November 19th at 3 p.m. central European time Everyday bakeries face production constraints. And at the same…
Aug
25,
2020
Aug 25, 2020
Alison Robey recently joined Lallemand Baking as Director of Operations. Alison holds a B.Sc. in Microbiology from the University of Saskatchewan and…
Jul
16,
2020
Jul 16, 2020
Earlier this month, Keith Forneck Technical Product Manager at Lallemand Baking Solutions participated in a Q&A webinar with Dr. Lin Carson of…
